How to Make Harissa Paste - 2 Ways!

Ingredients

• 4 oz dried chilies – (an assortment mild, med, hot, smoked)
• 6-8 garlic cloves
• 1 tablespoon cumin seeds, toasted
• 2 tablespoon caraway seeds, toasted
• 1 tablespoon coriander seeds, toasted
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice (or finely minced preserved lemon, and you can add more to taste)
• 1 ¾ teaspoon kosher salt
• 1 teaspoon smoked paprika
• ¾ cup olive oil
• 1 teaspoon vinegar (apple cider, red or white wine)
• 2 tablespoons plus two teaspoons ground cumin
• 2 tablespoons smoked paprika
• 1 tablespoon chili powder
• 1 ¾ teaspoons cayenne or chipotle powder
• 1 ¾ teaspoons salt
• 6-10 garlic cloves, finely minced (use a garlic press)

Instructions

1. 1

   Cut stems off the chilies and shake out the seeds. Break apart if you like. Toast the dried chiles in a dry cast-iron skillet over medium-high heat for 1-2 minutes (turn the fan on!) so they release their flavorful oils. Place them in a medium pot of boiling water, simmer 15 minutes, turn heat off, cover, let sit 30 minutes.

2. 2

   Toast spices and grind them.When the chilies are soft and rehydrated, drain. Place all the ingredients in a food processor – chilies, spices, salt, olive oil, lemon juice, and pulse until desired consistency. If you like a “looser” style add more oil.

3. 3

   To store, place in sealable jar and drizzle olive oil over top after each use, to preserve. It will last 1-2 months in the fridge. As long as it’s covered with a layer of oil , it should keep well.